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Chicken Breasts Diane Recipe

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This recipe for Chicken Breasts Diane, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellie Baisden
Added: Wednesday, September 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 large or 8 small chicken breast halves.
1/2 tsp. salt.
1/2 tsp. black pepper.
2 tbsps. olive or salad oil.
2 tbsps. butter.
3 tbsps. chopped fresh chives or green onions.
Juice of 1 lime or lemon.
1 tbsp. brandy or cognac (optional).
3 tbsps. chopped parsley.
2 tsps. Dijon-style mustard.
3/4 c. chicken broth.

Directions:
Directions:
Place chicken breasts between sheets of waxed paper and pound slightly. Sprinkle with salt and black pepper. Heat 1 tbsp. each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side (do not overcook). Transfer to warm serving platter. Add chives or green onion, lime or lemon juice, brandy or cognac (if used), parsley and mustard to pan. Cook and whisk for 15 seconds. Whisk in broth. Stir until smooth, then whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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